var_dump($adSection);

Braised Chicken with Vegetables

32 Reviews
94% would make this recipe again

Chicken, small potatoes, carrots, and mushrooms cooked with white wine.

Preparation : 15 min Cooking : 55 min
480 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Nuts & Peanuts Free
  • Diabetes-friendly

Ingredients

3 tbsp olive oil 45 mL
4 chicken legs, with back, skinless 1.2 kg
1 onions, finely chopped 200 g
4 cloves garlic, minced
2 tsp dried oregano 1 g
1 1/2 cup white wine 375 mL
1/2 cup chicken broth 125 mL
4 carrots, cut into pieces 400 g
12 small potatoes 550 g
8 button (white) mushrooms, quartered 110 g
2 tbsp Dijon mustard 30 mL
2 tbsp Cognac 30 mL
4 tsp white flour (all purpose) 10 g
4 tsp butter, unsalted, softened 18 g
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
  2. Add the onion and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the oregano and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
  3. Add the carrots and small potatoes. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
  4. Add the mushrooms then cook an additional 3-4 min. Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
  5. Put the flour in a small cup, then knead the butter into it until they are well combined to make a beurre manié. Whisk the beurre manié slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.

Nutrition Facts Table

per 1 Serving (430g)

Amount

% Daily Value

Calories

480

Fat

19 g

29 %

Saturated 5.1 g
+ Trans 0.1 g

26 %

Cholesterol

100 mg

Sodium

370 mg

16 %

Carbohydrate

42 g

14 %

Fibre

6 g

23 %

Sugars

7 g

Protein

34 g

Vitamin A

113 %

Vitamin C

39 %

Calcium

8 %

Iron

27 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Calories, Saturated Fat, Sodium
Source of  :
Calcium, Selenium
Good source of  :
Fibre, Folacin, Vitamin B1, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
Excellent source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Zinc

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 2 ½
Meat and Alternatives 3 ½
Fats 2

Leave a review

You have to be logged in to leave a review

Members' Reviews

32 Reviews (32 with rating only ) 94% would make this recipe again